Craving rice pudding? This dairy-free alternative pairs the health benefits of gluten-free quinoa with coconut, cinnamon and vanilla. The result is a dish that even the choosiest of kids (or grown-ups) will enjoy for breakfast or as an after-dinner treat.​Ingredients

4 cups of coconut milk (or substitute almond milk)

1 cup of quinoa

1/3 cup of coconut nectar

1 cinnamon stick

1 tsp of vanilla powder (or extract)

Diced or sliced fruit of choice (e.g., berries, apple, pear)

​Directions

Soak the quinoa in lukewarm water for 20 minutes; rinse and drain.

Combine all ingredients into a medium-sized saucepan and bring to the boil.

Once boiled, stir and reduce the heat to a low simmer.

Allow to simmer for 30 minutes, stirring frequently throughout the given time. About 20-25 minutes into simmering, the quinoa will begin to swell and absorb the milk, creating a thick porridge texture.

When the quinoa has thickened and turned transparent, serve with your favorite fruit.